Melting Archives | Cheese Atlas

Mozzarella: America’s Favourite Cheese

Cheese Atlas — Sun, 05 Mar 2023 03:45:43 +0000

Mozzarella, a fresh pasta filata cheese, is a staple ingredient in Italian cuisine. It is a versatile cheese, commonly used in dishes like Pizza, Lasagne and Caprese Salad. In this blog post, we will explore the origins, history, production, and characteristics of this immensely popular cheese.

What is Mozzarellla?

Mozzarella originated in Italy in the region of Campania, specifically in the city of Naples. It is believed that the cheese was first made in the 16th century by Italian monks.

This pasta filata’s popularity grew in the late 1800s when the tomato was introduced to Italy. Pizza became a common food, and Mozzarella was the perfect cheese to top it. In the 1950s, production began to spread throughout Italy and the rest of the world.

How is Mozzarella made?

Mozzarella is predominantly produced in Italy, with the Campania region still being the main producer. Other regions that produce this cheese include Apulia, Calabria, and Molise. In addition to this, a number of other countries, such as the United States, Australia and Argentina produce both artisanal and commercial versions of this cheese.

Some of the most well-known producers in Italy include Caseificio Andriese, Caseificio Comellini, and Latticini Vallelata. In the United States, some of the most prominent producers include BelGioioso Cheese and Galbani.

Traditionally, cheesemakers used the milk of water buffaloes to make Mozzarella. But there are also some cow’s milk versions. Initially, they heat the milk is heated and mix in rennet to form curds. Afterwards, the maker warms and stretches the curd into balls. Finally, they place the newly formed cheese in a brine solution to produce the characteristic texture.

Different types of Mozzarella

There are several types of this cheese, each with its own unique characteristics. Here are some of the most common types:

Buffalo Mozzarella

This type of Mozzarella is made from the milk of water buffaloes and has a tangier flavour than cow’s milk versions. Moreover, it is soft and creamy and is a great ingredient in Caprese Salads.

Burrata

Burrata is a type of Mozzarella that has a creamy centre made from cream and shredded pieces of pasta filata cheese called Straciatella. Unsurprisingly, Burrata has a rich, buttery flavour and is a spectacular addition to salads and pasta dishes.

Fior di Latte

Undoubtedly, this is the most common type of Mozzarella and is made from cow’s milk. It has a soft, creamy texture and a mild, milky flavour. Fior di Latte is often present in salads, pizzas and sandwiches.

You can read more about the differences between Mozzarella and Fior di Latte by clicking here.

Smoked Mozzarella

Next, we have a type of pasta filata cheese that is smoked over wood chips, giving it a smoky flavour and a brown exterior. You can use Smoked Mozzarella in sandwiches and pasta dishes.

Low-Moisture Mozzarella

Finally, we have the most common commercial type of Mozzarella, Low-Moisture Mozzarella. This type of Mozzarella has a lower moisture content than all of the fresh versions we’ve mentioned so far. As a result, it has a firmer texture and is commonly used in Pizzas and Mozzarella Sticks. Moreover, you can buy this particular cheese either in blocks or pre-grated.

Serving guide

Mozzarella is a versatile cheese and can be paired with many foods. It is commonly used in pizza and pasta dishes, but it also goes well with tomatoes, basil, and olive oil. It can be paired with meats like prosciutto or salami, or used as a topping for Bruschetta.

Alternatives to Mozzarella

If you are looking for alternatives to Mozzarella, try Provolone, Bocconcini or Oaxaca. Provolone has a similar texture and is often used in Italian dishes like pizza and lasagne. Bocconcini is a smaller version of Mozzarella which is great for fresh salads. And Oaxaca is a Mexican pasta filata that is inspired by Mozzarella.

Conclusion

Mozzarella is a beloved cheese with a rich history and a variety of uses. Whether it is used as a topping for pizza or mixed with tomatoes and basil in a salad, it is sure to add a delicious flavour and texture to any dish.

With a growing number of producers and an increasing global popularity, this wonder from Campania is a cheese that will continue to be enjoyed for generations to come

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Mozzarella: America’s Favourite Cheese appeared first on Cheese Atlas.

Ogleshield: The Raclette from Somerset

Cheese Atlas — Wed, 23 Feb 2022 03:37:52 +0000

Ogleshield is a semi-hard cow’s milk cheese made by Jamie Montgomery in Somerset, England.

A family tradition

The Montgomery’s have been making this Cheddar at Manor Farm for three generations now.

Jamie Montgomery’s Grandfather, Sir Archibald Langman, established the family farm in 1911. While many other cheesemakers shut down during the World Wars, they persevered with making their amazing Cheddar.

When Jamie Montgomery took over the family business in the mid 90’s, he was determined to create a cheese that was different to the ubiquitous “supermarket” Cheddars.

A herd of Jersey cows

Manor farm is home to a herd of Friesian-Holstein and Jersey cows. Over three generations, the Montgomery family have used the milk from their Friesian-Holsteins to make Montgomery Cheddar.

Originally, they were selling their Jersey milk because it can’t be used to make their signature Cheddar. However, in 1998, they developed a new recipe that would allow them to capture the amazing qualities of the milk.

The Raclette from Somerset

The new recipe was a hybrid of Cheddar and French Tommes and used raw Jersey milk. The Montgomery’s decided to call the cheese Jersey Shield.

After some early trials, William Ogleshield, senior cheese affineur at Neal’s Yard Dairy, suggested that they wash the wheels in brine.

Overall, this process would trap more moisture in the cheese and encourage a sticky orange rind to form. Hence was born Somerset’s version of Raclette and it was fittingly renamed Ogleshield.

What Ogleshield tastes like

Ogleshield is a gentle yet complex cheese, with a sweet and fruity aroma. Moreover, its flavour is warm and savoury with notes of chicken broth.

The texture beneath the pungent pink rind is soft and elastic. As a result, it melts beautifully when grilled.

How to serve Ogleshield

While this semi-hard wonder can be served on a cheese board, it truly comes into its own when melted.

Serve using a Raclette grill or simply slice and melt in a sandwich! Pair with Damson paste and Orkney oat cakes.

The post Ogleshield: The Raclette from Somerset appeared first on Cheese Atlas.

Vacherin Fribourgeois: Secret Ingredient in Swiss Fondue

Cheese Atlas — Thu, 23 Dec 2021 04:02:08 +0000

From the canton of Freiburg

Vacherin Fribourgeois AOP is a Swiss semi-soft cheese made with raw cow’s milk in the cantons of Vaud and Fribourg.

Also, it is known as Freiburger Vacherin by the German-speaking locals. In addition to those regions in Switzerland, this cheese is also made in the Jura Mountains across the border in France.

Grazing on alpine wildflowers

It all begins with the milk. In order to make this cheese, local artisans use fresh, raw milk from Fribourgeois cows. Moreover, the cows graze on Alpine grass and wildflowers from late spring to summer.

Presently, there are only a small number of artisanal cheesemakers who are authorised to make this cheese. As a matter of fact, they release it for consumption at different ages. Indeed, you can enjoy the Classic at 6-12 weeks. And Rustic up to 25 weeks.

Serving guide

Overall, this cheese is an excellent table cheese with its flavour ranging from buttery to nutty.

However, it truly comes into its own when melted in a fondue. Actually, it is a traditional ingredient in “Fondue Moitié-Moitié”. This classic Swiss recipe consists of half Gruyère and half Vacherin Fribourgeois.

Substitutes for Vacherin Fribourgeois

Can’t get your hands on this gorgeous Swiss melter? Raclette and Emmentaler are two great substitutes.

The post Vacherin Fribourgeois: Secret Ingredient in Swiss Fondue appeared first on Cheese Atlas.

Raclette de Savoie

Cheese Atlas — Thu, 16 Dec 2021 04:58:35 +0000

Raclette de Savoie – Fromagerie St Ours – Source

Iconic cheese from Savoie

Raclette de Savoie is a semi-hard raw milk cheese that originates from the Savoie region of Eastern France.

Until now, local milk producers, farmers, cheese makers and affineurs are the guardians of this iconic cheese’s history and recipe. Actually, we can trace the origins of this cheese back to the Middle Ages.

The origin of the name

At that time, farmers would enjoy this cheese in summer on their way to grazing pastures with their cows. Indeed, they would melt half a wheel of cheese on a wood fire and then scrape the melted surface with bread or potatoes.

Actually, this scraping process is where the cheese gets its name from. “Racler” is a French word that means “to scrape”.

How Raclette is made

While Raclette is made both in France and Switzerland, the name Raclette de Savoie is actually protected by an IGP (Indication Géographique Protégée).

Moreover, the IGP dictates that only cheesemakers in Savoie are allowed to use this name. In addition to this, they have to exclusively use the raw, uncooked milk of local cows.

Each wheel weighs around 5 kg and is around 30 cm in diameter. Furthermore, the cahiers de charge specify that the cheese has to be matured for a minimum of 12 weeks on wooden boards.

What Raclette tastes like

At 12 weeks, the cheese develops an orange to brownish-orange natural rind wrapped around a straw-coloured paste.

While the aroma can be moderate to strong, the cheese’s flavour is very delicate with savoury notes of hazelnuts and broth. When melted, the aroma and flavour are tantalisingly elevated.

Keep reading after the break for our tips on how to serve this incredible cheese.

How to serve Raclette de Savoie

You can’t go wrong with tradition here. Melt a half or quarter wheel of Raclette and scrape it onto boiled potatoes, cured meats and cornichons.

Enjoy a local pairing by serving with a glass of Vin Jaune de Savoie or a local Amber Ale.

Substitutes for Raclette de Savoie

There are a number of Raclette style cheeses made around the world. If you are chasing a truly authentic experience, try to find one from France or Switzerland.

A great example of Swiss Raclette is Raclette Berghof. And, if you’re in the UK, look out for Ogleshield, the Raclette from Somerset.

The post Raclette de Savoie appeared first on Cheese Atlas.

Jarlsberg: Norwegian Cheese with Holes

Cheese Atlas — Thu, 09 Dec 2021 04:06:16 +0000

World famous Norwegian cheese – Jarlsberg – Source

What is Jarlsberg?

Jarlsberg is a pressed cooked cheese that originates from Norway. Because of its iconic spattering of eyes (cheese holes), it is often incorrectly referred to as Swiss cheese.

Since 1956, cheesemakers in Norway have been making this cheese using a secret recipe. As a matter of fact, a handful of trusted people currently guard this decades old recipe.

Over the years, Jarlsberg has become immensely popular around the world with both cheese lovers and chefs.

The cheese’s origins

Jarlsberg’s history can be traced back to the mid-1800s in Norway, but the cheese as we know it today didn’t come into existence until the mid-20th century. The cheese is named after the county of Jarlsberg, where earlier varieties of cheese with large holes, similar to Swiss Emmentaler, were produced in the 1850s.

However, the original recipe for this type of cheese was lost over time. Fast forward to the 1950s, when a team led by professor Ole Martin Ystgaard at the Agricultural University of Norway began working to recreate this style of cheese. After much experimentation, the result was the modern Jarlsberg cheese, which was first marketed in 1956. The team’s goal was to develop a cheese with the characteristic large holes and the rich, nutty flavour reminiscent of Swiss cheeses but with a milder, sweeter twist.

Jarlsberg quickly became popular both in Norway and internationally, and today it is produced in Norway and the United States, available in a variety of forms, from wedges to slices, to suit different needs.

Unique production process

The production of Jarlsberg cheese follows a meticulous process that combines traditional cheesemaking techniques with modern innovations. Made primarily from cow’s milk, the cheese undergoes a specific process of curdling, cutting, heating and pressing to achieve its unique texture and flavour.

One of the most distinctive features of Jarlsberg is its characteristic large holes, or “eyes.” These eyes are formed during the maturation process due to the activity of bacteria used in the cheesemaking process, specifically Propionibacterium freudenreichii. These bacteria consume lactic acid and release carbon dioxide gas, which creates bubbles in the cheese, forming the holes. This process is also what gives Jarlsberg its sweet, nutty flavour.

After the cheese is shaped and salted, it is left to mature for a period ranging from several weeks to months, depending on the desired flavour intensity. During this time, the cheese is stored in cool, humid conditions to allow the bacteria and enzymes to do their work.

What Jarlsberg tastes like

One of the reasons Jarlsberg cheese is so popular is its distinctive, well-balanced flavour profile. The cheese is known for being mild and slightly sweet, with a buttery and nutty flavour that appeals to a wide range of palates. Unlike Swiss cheese, which can have a more pungent taste, Jarlsberg’s sweetness makes it more versatile and approachable. This rings particularly true for people who may find some cheeses too strong or overpowering.

In terms of texture, Jarlsberg is semi-soft and smooth, making it easy to slice, shred or melt. When you bite into it, you’ll notice the subtle creaminess, followed by a lingering nutty aftertaste. This flavour and texture combination makes Jarlsberg an excellent choice for both cold dishes and hot dishes.

How to eat Jarlsberg

Jarlsberg cheese’s versatility is one of its strongest selling points, making it a go-to ingredient in many kitchens worldwide. Here are some of the best ways to use Jarlsberg cheese in your cooking:

Burgers and Sandwiches

Slices of Jarlsberg can elevate any sandwich or burger, bringing a creamy and delicious element that enhances the other ingredients without overpowering them.

Grilled Cheese Sandwiches

Thanks to its excellent melting properties, Jarlsberg is a great cheese to use in grilled cheese sandwiches. Its mild flavour pairs well with a variety of other ingredients, from ham and turkey to tomatoes and avocado.

Cheese Boards

Jarlsberg can be a perfect addition to any cheese board, pairing well with fruits, nuts and crackers. Its nutty sweetness works harmoniously with fresh or dried figs, apples, almonds and walnuts.

Salads

Add some cubed Jarlsberg to a fresh green salad for an extra layer of texture and deliciousness. It pairs particularly well with ingredients like apples, pears and walnuts, making it an ideal choice for autumn salads.

Baked Dishes

Jarlsberg’s melting quality makes it a fantastic cheese to use in baked dishes like quiches, casseroles and gratins. It gives the dish a creamy, gooey texture while adding a mild, nutty taste.

Fondue

Finally, you can use Jarlsberg in a traditional cheese fondue recipe for a twist on the classic. It melts smoothly and adds a sweet, mellow flavour that balances well with the stronger cheeses typically used in fondue, like Gruyère or Emmentaler.

Health Benefits of Jarlsberg Cheese

In addition to its wonderful taste and versatility, Jarlsberg also offers several nutritional benefits. Like many cheeses, it is a good source of protein and calcium, both of which are essential for bone health.

A 1-ounce (28g) serving of Jarlsberg cheese contains about 100 calories, 8 grams of fat, 7 grams of protein, and 200 milligrams of calcium. This makes it a relatively nutrient-dense food that can be a valuable part of a balanced diet when consumed in moderation.

Substitutes for Jarlsberg

Looking for a more artisanal option? Elevate your cheese eating experience by using Comté or Gruyère.

Conclusion

Jarlsberg cheese is much more than a mild, Swiss-style cheese. Its rich history, unique production process, distinctive flavour and versatility make it a favourite among cheese lovers and chefs alike. Whether you’re enjoying it on a cheese board, melting it into a sandwich, or incorporating it into a gourmet recipe, Jarlsberg always delivers a delicious, satisfying experience.

If you haven’t yet added Jarlsberg cheese to your repertoire, now is the perfect time to do so. Its mild, nutty flavour and creamy texture make it an excellent addition to any meal or snack. Plus, with potential health benefits, it’s not only a tasty choice but also a potentially beneficial one for your body!

The post Jarlsberg: Norwegian Cheese with Holes appeared first on Cheese Atlas.

Mauri Taleggio: Italy’s Newspaper Cheese

Cheese Atlas — Mon, 30 Aug 2021 03:53:59 +0000

Mauri Taleggio is a semi-soft washed rind cheese made by Mauri Formaggi in northern Italy. It is instantly recognisable due to its signature square shape. Read on to learn more about the history of this remarkable cheese, how it is made, what it tastes like and how best to serve it.

Where does Taleggio come from?

Taleggio is a soft washed rind cheese that dates back to the 10th century. Actually, local artisans named the cheese after its area of origin, Val Taleggio. This picturesque valley is found in the province of Bergamo in northern Italy.

A solution to excess milk

Because the local dairy farmers were producing excess milk, they needed a way to avoid wastage. Unsurprisingly, the solution they came up with was to preserve the milk by making cheese.

As the popularity of their local Taleggio grew, production spread throughout the Po Valley. And, over time, many small and medium-sized cheese dairies opened up.

Presently, the Taleggio name is protected by a DOP stamp. As a result of this, its production is restricted to the Lombardia, Veneto and Piemonte regions.

How Taleggio is made

To get the production of Taleggio under way, the cheesemaker heats the cow’s milk to a maximum temperature of 35 °C. Afterwards, they add rennet and starter culture to separate the curd from the whey.

Next, they proceed to break the curd over two steps. The reason for this is to craft a cheese with optimal textural consistency. Eventually, they extract the curd and transfer it to the iconic square moulds.

Steaming the cheese

Thereafter, the cheesemaker steams the bricks of cheese to eliminate all remaining whey and acidify the cheese. Overall, steaming lasts from 8 to 16 hours and takes place in temperature and humidity controlled cellars.

During this step, the cheesemaker turns the cheese regularly to maintain a uniform texture. Finally, they brand the cheese with a signature symbol (see image above).

Maturation of Taleggio

Currently, Emilio Mauri is the only cheesemaker in Lombardia who still utilises the traditional cave ripening method. Undeniably, the local natural granite caves of Valsassina provide the perfect microclimate for mould to grow.

The unique environment inside the caves produces a cheese with a trademark aroma and texture. In total, the cheese spends up to fifty days on planks of wood that have been sponged with salt water.

Wrapped in newspaper

After maturation is complete, the cheese maker wraps the blocks of cheese in a quirky newspaper-style wrap. Significantly, the wrap allows the cheese to breathe and mature further.

When it is ready for consumption, Taleggio has a thin, soft pinkish rind with patches of grey-green mould. Under the rind, its paste is uniform and compact. When ripe, the light yellow paste softens to become creamy and oozy, even at room temperature.

What Mauri Taleggio tastes like

Overall, Mauri Taleggio has a mild yeasty aroma and a rich flavour of cured meats and truffles. Surprisingly, it also has subtle sweet notes which become more earthy near the rind.

How to serve Mauri Taleggio

Without a doubt, Mauri Taleggio is great on a cheese board. Before serving, bring it to room temperature and pair with a local Pinot Grigio or Soave.

Moreover, Taleggio also excels as an addition to pasta, soups and crepes. Lastly, this cheese really comes into its own melted with mushrooms in a cheese toasted sandwich!

Substitutes to Taleggio

Some great alternatives to Taleggio for melting are Raclette, Vacherin Fribourgeois and Gruyère.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Mauri Taleggio: Italy’s Newspaper Cheese appeared first on Cheese Atlas.